I only used three large chicken breasts but kept the full amount of sauce, which I thought was a good call. I sliced the breasts into strips about 1" thick, placed them in a foiled-lined 13x9 pan and gave them a sprinkle of garlic powder and black pepper. For the sauce, I started with about 1 cup of chicken broth, but added about the same amount of white wine to get the right consistency. I also used Neufchatel cream cheese and also added about a tblsp of dried chives and more garlic powder, onion powder and pepper, and served over wide egg noodles. A very good dish with a lot of possibilities; I like where someone suggested even using shrimp. Thanks Marian!
Was this review helpful?
2 users found this review helpful
I only used three large chicken breasts but kept the full amount of sauce, which I thought was...